Prep 1 hr
Cook 45 mins
I found this recipe just by chance on www.cooking-italian-food.com. I tried it for a dinner party that I had this evening and everyone really raved about it. The original recipe just said two jars of a meatless sauce. I tried the Newman's Mushroom Marinara sauce and found it to be quite good. I am known for making a very good spaghetti sauce, so I am always a skeptic about trying a "canned sauce". Much to my surprise, this one is really good.
- 1 lb lasagna noodle, cooked
- 2 (26 ounce) jarsof newman mushroom marinara sauce
- 1 lb ricotta cheese
- 1 cup cottage cheese
- 1⁄2-1 cup grated parmesan cheese
- 1 lb mozzarella cheese, sliced thin or shredded (I prefer shredded cheese for this rather than sliced.)
- 3⁄4 cup chopped onion
- 1 -2 clove garlic, chopped or minced
- 2 teaspoons salt
- 2 eggs, beaten
- 2 lbs ground beef
- 2 teaspoons italian seasoning
- Cook lasagna noodles according to package directions.
- (Sometime I will try it without cooking the noodles first, but I am a bit of a coward.) Meanwhile, saute the ground beef, garlic and onion in a large skillet or saucepan until the beef is done.
- Add sauce, salt and Italian seasoning and mix well.
- Simmer on low heat 12 to 15 minutes.
- In a separate bowl, combine ricotta, cottage cheese, and beaten eggs.
- Grease a 9x13 or larger baking pan (larger is much better, otherwise you won't have enough room for everything).
- Arrange a first layer of noodles so the ends hang over the sides of the pan.
- (The ends will be laid back over the top for the final layer).
- Then add a layer of the sauce, half of the ricotta mixture, and mozzarella cheese.
- Add a second alternating layer of pasta, meat sauce, the rest of the ricotta mixture, and mozzarella cheese.
- Repeat with another layer of pasta, then fold over the ends of the first layer of noodles and top with the rest of the sauce.
- Sprinkle with parmesan cheese and bake at 350 degrees for 40-45 minutes, or till cheese is bubbly.
- Allow to set for 10 minutes before cutting.
Yes do be brave Marla,I ditto what Breez said in that this is basically the same excellent recipe I do also except I make my own tomato sauce and never add water to it even though I also never pre-cook my lasagna noodles and it always comes out great.not having to pre-cook the noodles is a fantastic time saver not to mention not having to play around with hot slippery noodles is a bonus!! I must admit that when my mom told me about not having to cook the noodles beforhand,I was a bit sceptical and nervous too but as usual mom was right,,I never looked back and never pre-cooked noodles since!!! Take the leap of faith Marla,,you wont regret it!! Debbie :)
My husband's Italian gramma taught me to make lasagna. We always thought hers was the best. Nope....this one is the best. I used Barilla tomato basil sauce and followed the directions exactly, except for two small changes. I added only 1 tsp. of salt (maybe the jarred sauce I used was saltier and did not need the additional tsp.), and used 1/2 tsp oregano and 1/2 tsp. basil, since Italian Seasoning has rosemary in it and I don't care for the taste of rosemary. The lasagna took a bit longer to bake than the instructions said, but that may have been my oven. Temps vary. The flavor was a perfect balance and when sliced after the 10 minute rest period, the lasagna squares stayed together perfectly. No oozing all over the plate. I won't make another lasagna after this.
Be brave Marla! This recipe is a winner. It's basically the same recipe I've been using for about 20 years. I never pre-cook the pasta, BUT the recipe lists adding 1 1/2 cups water to the sauce, which is absorbed by the pasta. Such a time saver. Oh... I split this into two 9 x 13 pans, so I don't have a headache or a mess in the oven.